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Mashed Potato Pancakes With Meat Filling

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These crispy mashed potato pancakes with meat filling are the perfect way to repurpose leftover mashed potatoes into something irresistible. Filled with seasoned ground beef and pan-fried to golden perfection, they’re hearty, satisfying, and perfect for meal prep. Serve them hot with sour cream or garlic sauce, or freeze a batch for quick snacks throughout the week.

Ingredients

Scale

For the mashed potato dough:

  • 2 cups mashed potatoes (cold, leftover works best)
  • 1 large egg
  • 1/4 cup all-purpose flour (plus more if needed)
  • Salt and black pepper to taste

For the filling:

  • 1 tablespoon oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 pound ground beef
  • Salt and pepper to taste
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried oregano (optional)

For frying:

  • Oil for pan frying
  • Optional: 1/4 cup breadcrumbs for coating

Instructions

In a skillet, heat oil over medium heat and sauté the chopped onion until translucent. Add garlic and cook for another minute.

Add ground beef to the skillet and cook until browned, breaking it apart as it cooks. Season with salt, pepper, paprika, and oregano. Remove from heat and let it cool slightly.

In a large bowl, mix mashed potatoes with the egg, flour, salt, and pepper until a soft, pliable dough forms. Add more flour if the mixture is too sticky.

Take a portion of the potato mixture and flatten it in your palm. Add a spoonful of the meat filling in the center, then cover with another portion of potato mixture. Shape into a pancake, sealing the edges.

Optional: Lightly coat each pancake in breadcrumbs for extra crispiness.

Heat oil in a non-stick skillet over medium heat. Fry each pancake for about 3–4 minutes per side or until golden brown and crispy.

Transfer to a paper towel-lined plate to remove excess oil. Serve hot with sour cream or dipping sauce of choice.

Notes

  • For best results, use cold, firm mashed potatoes from the day before.

  • Always let the meat filling cool before assembling to avoid breaking the dough.

  • Breadcrumb coating is optional but adds a satisfying crunch.

  • You can freeze both cooked and uncooked pancakes.

  • Add cheese or veggies to the filling to create new flavor variations.

  • Great served hot, but also delicious when reheated in the oven or air fryer.

Find it online: https://claradelish.com/mashed-potato-pancakes-with-meat-filling-2/